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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
04/02/2019 |
Data da última atualização: |
04/02/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
PEREIRA, L. L.; GUARÇONI, R. G.; MOREIRA, T. R.; SOUSA, L. H. B. P. de.; CARDOSO, W. S.; MORELI, A. P.; SILVA, S. F. da.; SCHWENGBER TEN CATEN, C. |
Afiliação: |
Lucas Louzada Pereira, UFRGS; Rogerio Carvalho Guarçoni, Incaper; Taís Rizzo Moreira, UFES; Luiz Henrique Bozzi Pimenta de Sousa, IFES Venda Nova do Imigrante; Wilton Soares Cardoso, IFES Venda Nova do Imigrante; Aldemar Polonini Moreli, IFES Venda Nova do Imigrante; Samuel Ferreira da Silva, UFES; Carla Schwengber ten Caten, UFGRS. |
Título: |
Very beyond subjectivity : the limit of accuracy of Q-Graders. |
Ano de publicação: |
2019 |
Fonte/Imprenta: |
Texture Stud. 2019 Jan 24. |
DOI: |
10.1111/jtxs.12390 |
Idioma: |
Português |
Notas: |
Manuscript. |
Conteúdo: |
When it comes to the sensory analysis of specialty coffees, it is necessary to discuss the protocol of tests of the Specialty Coffee Association (SCA) and the formation of Q-Graders as reliable parameters in the sensory analysis. However, the training of these Q-Graders and the use of the SCA protocol has generated discussions in the scientific community and demonstrated the importance of talking about the level of professional precision as well as the use of the protocol. This study sought to understand the relation of accuracy and efficiency of the Q-graders and protocol in the sensory analysis of coffees. Three experiments were carried out to evaluate and test the hypotheses regarding the level of precision in relation to the shift, the number of samples and the judgment abilities of Q-Graders due to the quality of the specialty coffee and non-specialty coffee. These three experiments were performed by seven Q-Graders in an isolated environment during three consecutive days with 137 specialty coffee samples and 7 non-specialty coffee samples as defined by the SCA. The results indicate that the Q-Graders present high precision when evaluating excellent and outstanding coffees, as defined by the SCA. In addition, the effect of the shift did not exert fatigue on the Q-Graders. However, evaluation errors were made by the Q-Graders on very good coffee (77.00 - 80.00 points), which are considered as non-specialty by the SCA, thus allowing a more in-depth discussion on what would be the boundary between a specialty and non-specialty coffee. This article is protected by copyright. All rights reserved. MenosWhen it comes to the sensory analysis of specialty coffees, it is necessary to discuss the protocol of tests of the Specialty Coffee Association (SCA) and the formation of Q-Graders as reliable parameters in the sensory analysis. However, the training of these Q-Graders and the use of the SCA protocol has generated discussions in the scientific community and demonstrated the importance of talking about the level of professional precision as well as the use of the protocol. This study sought to understand the relation of accuracy and efficiency of the Q-graders and protocol in the sensory analysis of coffees. Three experiments were carried out to evaluate and test the hypotheses regarding the level of precision in relation to the shift, the number of samples and the judgment abilities of Q-Graders due to the quality of the specialty coffee and non-specialty coffee. These three experiments were performed by seven Q-Graders in an isolated environment during three consecutive days with 137 specialty coffee samples and 7 non-specialty coffee samples as defined by the SCA. The results indicate that the Q-Graders present high precision when evaluating excellent and outstanding coffees, as defined by the SCA. In addition, the effect of the shift did not exert fatigue on the Q-Graders. However, evaluation errors were made by the Q-Graders on very good coffee (77.00 - 80.00 points), which are considered as non-specialty by the SCA, thus allowing a more in-depth discussion on what woul... Mostrar Tudo |
Thesaurus NAL: |
Accuracy; Foods and Coffea arabica; Q-Graders; SCA protocol; Sensory Aspects. |
Categoria do assunto: |
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URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/123456789/3390/1/Pereira-et-al-2019-Journal-of-Texture-Studies.pdf
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Marc: |
LEADER 02417naa a2200289 a 4500 001 1021072 005 2019-02-04 008 2019 bl uuuu u00u1 u #d 024 7 $a10.1111/jtxs.12390$2DOI 100 1 $aPEREIRA, L. L. 245 $aVery beyond subjectivity$bthe limit of accuracy of Q-Graders.$h[electronic resource] 260 $c2019 500 $aManuscript. 520 $aWhen it comes to the sensory analysis of specialty coffees, it is necessary to discuss the protocol of tests of the Specialty Coffee Association (SCA) and the formation of Q-Graders as reliable parameters in the sensory analysis. However, the training of these Q-Graders and the use of the SCA protocol has generated discussions in the scientific community and demonstrated the importance of talking about the level of professional precision as well as the use of the protocol. This study sought to understand the relation of accuracy and efficiency of the Q-graders and protocol in the sensory analysis of coffees. Three experiments were carried out to evaluate and test the hypotheses regarding the level of precision in relation to the shift, the number of samples and the judgment abilities of Q-Graders due to the quality of the specialty coffee and non-specialty coffee. These three experiments were performed by seven Q-Graders in an isolated environment during three consecutive days with 137 specialty coffee samples and 7 non-specialty coffee samples as defined by the SCA. The results indicate that the Q-Graders present high precision when evaluating excellent and outstanding coffees, as defined by the SCA. In addition, the effect of the shift did not exert fatigue on the Q-Graders. However, evaluation errors were made by the Q-Graders on very good coffee (77.00 - 80.00 points), which are considered as non-specialty by the SCA, thus allowing a more in-depth discussion on what would be the boundary between a specialty and non-specialty coffee. This article is protected by copyright. All rights reserved. 650 $aAccuracy 650 $aFoods and Coffea arabica 650 $aQ-Graders 650 $aSCA protocol 650 $aSensory Aspects 700 1 $aGUARÇONI, R. G. 700 1 $aMOREIRA, T. R. 700 1 $aSOUSA, L. H. B. P. de. 700 1 $aCARDOSO, W. S. 700 1 $aMORELI, A. P. 700 1 $aSILVA, S. F. da. 700 1 $aSCHWENGBER TEN CATEN, C. 773 $tTexture Stud. 2019 Jan 24.
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Registro original: |
Biblioteca Rui Tendinha (BRT) |
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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
28/07/2015 |
Data da última atualização: |
28/07/2015 |
Tipo da produção científica: |
Pós-Graduação |
Autoria: |
LIMA, H. C. |
Afiliação: |
Heber Cruz Lima, Incaper. |
Título: |
Relações entre o teor dos macronutrientes, as variáveis do clima e a incidência da Mancha Fisiológica do Mamão (Carica papaya L.) no Norte Fluminense. |
Ano de publicação: |
2003 |
Fonte/Imprenta: |
Campos dos Goytacazes : UENF, 2003. |
Idioma: |
Português |
Notas: |
Dissertação (Mestrado em Produção Vegetal) - Universidade Estadual do Norte Fluminense Darcy Ribeiro. |
Palavras-Chave: |
Carica papaya; Clima; Mamão; Mancha fisiológica do mamão. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00617nam a2200157 a 4500 001 1007167 005 2015-07-28 008 2003 bl uuuu m 00u1 u #d 100 1 $aLIMA, H. C. 245 $aRelações entre o teor dos macronutrientes, as variáveis do clima e a incidência da Mancha Fisiológica do Mamão (Carica papaya L.) no Norte Fluminense. 260 $aCampos dos Goytacazes : UENF$c2003 500 $aDissertação (Mestrado em Produção Vegetal) - Universidade Estadual do Norte Fluminense Darcy Ribeiro. 653 $aCarica papaya 653 $aClima 653 $aMamão 653 $aMancha fisiológica do mamão
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